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1.
Introducción al análisis sensorial de los alimentos. by Language: Spa
Publication details: México Alfaomega Edicions Universitart de Barcelona 2002
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664.072 / SA194.

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2.
El análisis sensorial de los quesos. by Language: Spa
Publication details: Madrid, España AMV Mundi Prensa 2002
Availability: Items available for loan: CIBESPAM-MFL (2)Call number: 637.3 / C448, ...

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3.
Análisis sensorial en el desarrollo y control de la calidad de alimentos. by
Edition: Segunda Edición
Language: Spa
Publication details: Zaragoza, España Acribia 2000
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664.072 / C295.

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4.
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Efectos de temperatura y tiempo de deshidratación, en características físicas y sensoriales de cebolla perla ( allium cepa l.) en polvo. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2016
Dissertation note: ESPAM MFL
Online resources:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 142.

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5.
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Efecto de la concentración del aceite esencial de tomillo (thymus vulgaris) sobre la vida útil del queso fresco artesanal. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2019
Dissertation note: ESPAM MFL 2019
Online resources:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-MAI / 16.

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6.
El uso del anállisis sensorial para medir la aceptación de clones promisorios de papa. Una experiencia ecuatoriana. by
Edition: Primera edición
Language: spa.
Publication details: Quito Docutech 1998
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 635.21 / ES77.

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